Preheat oven to 375°F (190°C). Slice baguette thinly on the bias. Arrange on a baking sheet, brush lightly with olive oil (about 1 tbsp) and sprinkle a little salt. Toast in oven 6–8 minutes until golden and crisp. Let cool.

If marcona almonds are not toasted, heat a small skillet over medium heat. Add almonds and toast, stirring, 3–4 minutes until fragrant and lightly browned. Cool before adding to board.

Prepare cheeses

Bring cheeses to serving temperature

Remove cheeses from refrigerator 20–30 minutes before serving so flavors and textures open up. Leave brie whole or cut a wedge; for cheddar and manchego cut into small wedges or slices that are easy to pick up. If using a goat cheese log, place it on the board with a small spreader.

If you like, make a small cut into the brie rind and place a teaspoon of fig jam on top to create a sweet accent.

Arrange meats

Fan or fold prosciutto slices into loose rosettes across one area of the board. Fold salami or soppressata into quarters and stack or roll for easy grabbing. Place coppa or cured ham in another spot to balance the board. Aim for visual variety and separate similar colored items.

Add accoutrements

Place small bowls or piles of cornichons, mixed olives, fig jam, and whole-grain mustard around the board. Scatter dried apricots, grapes, and toasted almonds in open spaces. Drizzle 1–2 tablespoons of honey near the brie or goat cheese for guests to add as desired.

Cheese & cracker placement

Position each cheese with nearby appropriate accompaniments: put the brie near honey and baguette, cheddar near mustard and crackers, manchego near quince/fig jam or dried fruits. Fan crackers and toasted baguette slices in multiple spots so guests don't have to reach across the board.

Garnish & finish

Tuck rosemary or thyme sprigs among items for color and aroma. Scatter a few extra grapes or apricot halves to fill gaps. Lightly grind black pepper over cheeses if desired and add lemon wedges on the side for anyone who wants a citrus pop.

Serve immediately at room temperature with small cheese knives, spreaders, and napkins. Replenish items as needed.